Yes, Gluten Sensitivity Is Very Real

Hardly a day goes by that I don’t see an article either in print or on the Internet indicating that the notion of going gluten-free is entirely overblown. Typically, the conclusions often sounds something like, “While only about 1.6% of Americans, those with confirmed celiac disease, need to be on a gluten-free diet, there is absolutely no reason for anyone else to adopt this diet.”

Statements like these are generally made to convince people who may be considering eliminating gluten or who may already be on a gluten-free diet, to go back to eating gluten-containing foods. Clearly, for those of us who have done the research to understand how gluten can affect certain people, pushing back against this type of sentiment has always been a challenge. Continue reading


Is Gluten-Free Toxic?

I’ve been getting a lot of e-mail and social media messages over the past few weeks about a recent publication that purports that going off gluten-containing foods will increase a person’s risk of arsenic and mercury toxicity.

The report, appearing in Science Daily, has clearly caused a stir amongst the gluten-free community. I mean after all, who wants to be poisoned, and from the sound of things, going off gluten might be doing just that! Continue reading


Chestnut Flour – A Gluten-Free Alternative

Flour made from chestnuts has become a popular choice for those who have decided to go gluten-free. In this video, we take a look at chestnut flour right from its source and explore the various nutritional considerations for it as a food choice.

One of the main advantages of chestnut flour, aside from the lack of gluten, is that it is a really good source of resistant starch, a form of prebiotic fiber that serves to nurture probiotic bacteria, allowing them to increase their production of health enhancing short chain fatty acids like butyrate. In addition, like olive oil, chestnut flour contains meaningful levels of mono unsaturated fatty acids which represents another plus.

As mentioned in the video, chestnut flour does contain sugar, so restraint is recommended.


On Consuming Non-Gluten Grains

We’re regularly fielding questions on the issue of gluten-free grains. What about rice? What about quinoa?

Certainly, there are several types of gluten-free grains out there, rice and quinoa seemingly the most popular of the bunch. However, the question remains: just because they are gluten-free, are they compatible with a Grain Brain or Brain Maker lifestyle? Find out in today’s video.

Joni L.

I’m moved by Joni’s daughter’s story of triumph over her illness. Hope it inspires all of you as well. Wishing her much luck at college. – Dr. Perlmutter

I have an 18 year old who is a success story.  At the age of 4, she was first hospitalized for an abdominal migraine, which escalated to years of cyclical vomiting. She had been in and out of the hospital for the next 10+ years, sometimes as frequently as bi-weekly.  As her vomiting increased, so did her constipation. She eventually ended up with a cecostomy tube, placed in 2012.

My incredibly determined daughter, who never complained, was ready for a change. We both love the science of food and read all we could. Shorty after the tube went in, she went gluten-free, processed food-free and cut out sugars. We just read Grain Brain and felt that we were reading her story. She hasn’t had a migraine for 2 years and they were set to remove her large intestine last year, but she promptly refused. She forged forward with her diet and the tube was removed last week. Her colon is working on its own again.  She is currently a normal healthy 18-year-old heading off to college next year.

She eats, lives and breathes gluten-free and, as her brother says, “green leafy foods”.

-Joni L.

Bill A.

I wanted to share my experiences with a low-carb, high-fat diet.

In January of 2014, at age 51, I weighed 185 pounds. At six-feet tall, I was not obese, but had a noticeable spare tire. at 6 feet tall but I had a noticeable spare tire. To make a change, I removed unhealthy foods from my diet, and replaced them with healthy fats like raw nuts and grass-fed beef, as well as increasing my vegetable consumption.

The first week I made these changes I lost 5 pounds. Major weight loss was never my intention, but I have lost an additional 25 pounds over the last year. Most startlingly, this is without any additional exercise (though I would probably be best served by changing that). There have even been gradual improvements to my memory and cognitive skills!


-Bill A.